Ingredients

The following ingredients have 6 Servings
  • 4 free-range eggs, separated
  • 100g/3½oz caster sugar
  • 300ml/½pint double cream
  • 1 tsp vanilla extract
  • 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
  • 2-3 tbsp coffee essence
  • 2 tbsp brandy
  • 150ml/5fl oz sieved raspberry purée (you could also use strawberry)
  • 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours

Instruction

  • Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
  • Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
  • Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
  • Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
  • Pour into a plastic container and freeze for at least two hours.